Prep Time: 5 minutes (Plus 2-3 days marinating time) | Cook Time: 5-10 minutes
This recipe is a classic Japanese fish preparation, made famous by the chef Nobu Matsuhisa, and it’s popular for a reason: soaked for several days in the salty-sweet miso marinade, the fish becomes deeply seasoned and completely irresistible. It is very simple to prepare and cook - it's fantastic served as an appetiser with some cold lager or sake or as part of a main dish. If serving as a main, either steamed rice or wasabi mashed potatoes plus some sautéed Asian greens makes a tasty dish
Ingredients
2 large, boneless salmon fillets (or blue cod if you're lucky enough to source some)
1/4 cup cooking sake
1/4 cup mirin
1/4 cup white miso paste
3 T granulated sugar
Optional toppings: toasted white & black sesame seeds, sliced spring onions
Metal or bamboo skewers (pre soaked)
1. Two to 3 days beforehand, make the miso marinade and prep your fish to marinate. Bring the sake and mirin to a boil in a small saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan - let it bubble for a minute. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
2. Pat the salmon or blue cod fillets thoroughly dry with paper towels. Skin the salmon fillets (save the skin!), check for scales and remove bones if necessary - cut into large cubes if cooking on skewers. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
3. To cook the fish: Preheat oven to 210°C fan grill. If using metal skewers or pre-soaked bamboo skewers, carefully thread marinated fish cubes and place onto a baking try line with non-stick foil and/or sprayed with non-stick baking spray. Cook under the preheated grill until the sugars caramelise and the corners char slightly and the fish is cooked to your liking - about 5 to 10 minutes depending on your oven. Watch closely as it can burn quickly due to the sugar content. While the fish is cooking, reduce leftover marinade a bit in a small saucepan while stirring constantly until thickened and warmed through. Serve extra sauce with the fish, top with toasted sesame seeds and sliced spring onions and serve immediately.
Bonus - Crispy salmon skin: when you prepare the salmon to marinate, be sure to save the salmon skin. Clean and dry the skin and store in an airtight container in the refrigerator. When fish is cooking, remove salmon skin from the container and pat dry, season generously with sea salt. Heat vegetable oil over medium heat in a small skillet, pan fry the salmon skin until golden and crispy on each side. Drain on a paper towel, serve as a crunchy garnish with miso salmon and Japanese mayo.
Recipe adapted from: https://bit.ly/41Z5Y7p